Tuesday, October 16, 2012

Brown Rice with Butternut Squash, Pecans, and Sage Browned Butter

Brown Rice with Butternut Squash, Pecans, & Sage Brown Butter

*Key Health players:  Brown Rice, Butternut Squash, onions, and garlic*

~ 8 oz brown rice and 4 oz Quinoa

6-8 TB finely chopped shallots or sweet onions

2 tsp minced garlic

2 TB minced fresh sage

3 cups cubed cooked butternut squash 

½ cup chopped toasted pecans or walnuts

Freshly grated parmesan

Salt and pepper to taste

Cook the brown rice and quiona ahead of time per directions.  You can do this a day ahead.  Heat the butter over low in a large skillet on stove.  Add the shallots or onions, garlic, sage.  Cook until the butter just begins to brown, keeping the heat on medium.  Reduce the heat to low and gently add in the cooked squash.  Add just a tad of salt and pepper to taste.  Add the cooked rice and toss gently with squash and add toasted pecans.  Serve with freshly grated parmesan.


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